
Editor in chief:李琳
Inauguration:现代食品科技
International standard number:ISSN 1673-9078
Unified domestic issue:CN 44-1620/TS
Domestic postal code:46-349
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ZHONG Yuan , HUA Xiaohan , CUI Weining , YANG Xudong , YIN Lijun
2025, 41(4):1-13. DOI: 10.13982/j.mfst.1673-9078.2025.4.1818
Abstract:Pickering emulsions have been widely applied in the food industry, emphasizing the importance of elucidating the relationship between stabilizer properties and emulsion stability. Two mixed systems were prepared: one comprising microcrystalline cellulose and soy protein isolate, and the other incorporating cellulose nanocrystals and soy protein isolate. A comparison was conducted to analyze the effects of stabilizers on the properties of Pickering emulsions by examining the differences in the surface charge, micromorphology, conformational structure, and interfacial adsorption characteristics of the systems. The interfacial protein adsorption rate was reduced from 52.19% to 40.55%, and the emulsion particle size was increased from 13.26 μm to 20.58 μm by incorporating microcrystalline cellulose in the soy protein isolate system, with no marked improvement being observed in the rheological properties and stability of the Pickering emulsion. Complexes of cellulose nanocrystals and proteins were formed by electrostatic interactions and hydrogen bonds, resulting in an emulsion with a stable spatial network structure. The interfacial protein adsorption rate increased to 59.16%~76.81%, and the emulsion particle size reduced from 3.99 μm to 6.75 μm. Superior rheological properties and stability were observed in Pickering emulsions formulated with cellulose nanocrystal-soy protein isolate complexes at high cellulose nanocrystal proportions, with optimal performances at a cellulose nanocrystal-to-soy protein isolate ratio of 1:3. In summary, cellulose nanocrystals can be utilized to produce high-quality Pickering emulsions by forming complexes with protein. This study offers theoretical insights for the development of cellulose derivative-soy protein isolate Pickering emulsions and presents an innovative and effective strategy for producing stable Pickering emulsions.
KANG Jingling , LI Hanzong , LI Xinyi , LIANG Haobin , CHEN Zunxu , ZHONG Yuming , XIAO Gengsheng , WANG Qin , LIU Huifan
2025, 41(4):14-24. DOI: 10.13982/j.mfst.1673-9078.2025.5.1957
Abstract:To explore the absorption efficiency of pomelo peel protein-tea polyphenol nanoparticles (PP-TPNs) in vivo and elucidate potential food industry applications, the effects of PP-TPNs on cell viability, transepithelial electrical resistance, and alkaline phosphatase activity were evaluated using a Caco-2 cell monolayer model. PP-TPNs were also added to pomelo juice, carbonated beverages, and milk to determine their impacts on beverages by measuring color differences and polyphenol retention rates. At 400 μg/mL, unloaded nanoparticles and PP-TPNs both exhibit good biocompatibility, and respective cell viability rates are 88.83% and 84.27%. The respective unidirectional transport rates of PP-TPNs across a Caco-2 cell monolayer are 41.72% and 32.91%, and the bidirectional transport coefficient is 1.60. Application experiments indicate that after storage at 4 ℃ for 30 days, the respective polyphenol retention rates in pomelo juice and carbonated beverages with added PP-TPN are 82.42% and 79.62%. After heating at 95 ℃ for 1 h, the polyphenol retention rate in protein beverages with PP-TPNs remains at 91.89%. These studies indicate that PP-TPNs can easily be absorbed in the small intestine, primarily through active transport. PP-TPNs can also remain stable in beverages under adverse conditions such as high temperatures and light exposure. These findings provide a basis for further research on the absorption mechanism of PP-TPNs in the gut and offer insights to guide related application research.
LU Xiaohang , HAN Lijuan , LYU Xiaoyan , ZHAO Yuxin
2025, 41(4):25-36. DOI: 10.13982/j.mfst.1673-9078.2025.4.0189
Abstract:Fresh broad beans were processed to clarify the differential effects of five drying methods (vacuum drying, vacuum freeze-drying, blow drying, natural air drying, and pan drying) on the chemical composition and protein functionality. The effects on chemical components (including crude fiber, polysaccharides, essential amino acids, and total polyphenols) and protein functionality (including solubility, foaming capacity, emulsifying stability, water-holding capacity, and viscosity) were systematically analyzed. The vacuum-dried products demonstrated the highest contents of crude fiber (3.79%), polysaccharides (3.75 mg/g), and essential amino acids (20.37%). Pan-dried samples exhibited the highest maximum total polyphenol level (3.83 mg/g), whereas vacuum freeze-dried beans demonstrated the highest soluble protein content (12.77%). Vacuum freeze-drying minimally affected protein functionality, resulting in products that demonstrated superior solubility (0.087 mg/mL), foaming capacity (27.95%), oil absorption (10.00 mg/mL), and gel retention (19.17 g) compared to beans dried using other methods (P<0.05). There are distinct advantages to using vacuum drying for nutrient preservation, as well as vacuum freeze-drying for maintaining protein functionality. The findings of this study provide scientific guidance for selecting appropriate drying technologies in bean processing and establish the theoretical foundation for targeted production of functional broad bean products.
MO Yanmin , XIE Qingyun , HUANG Xinyi , HOU Junjie , TENG Jianwen , HUANG Li , XIA Ning
2025, 41(4):37-45. DOI: 10.13982/j.mfst.1673-9078.2025.4.1649
Abstract:To investigate the effects of heat treatment processes, and the dose-dependent effects of sucrose addition during preparation on the gel properties of the resulting soybean powders, this study compared the dispersibility and solubility of soybean powder produced under different heat treatment processes with various amounts of sucrose addition. Changes in GDL-induced gel rheological properties, gel strength, microstructure, water holding capacity, water distribution, and gel intermolecular force were also analyzed. Heat treatments during production, including baking, boiling, concentration, and spray drying, reduce the dispersion of soybean powder, thereby reducing the water holding capacity, storage modulus (G') and gel strength of the GDL-induced gel. Additionally, the gel microstructure changes from a dense and uniform state to a loose, large-pore structure. Comparison with the control group reveals that spray drying increases the dispersion time of soybean powder from 59.67 s to 550.50 s, and extends the T22 relaxation time of the gel from 113.02 ms to 194.85 ms. Addition of 20% sucrose shortened the dispersion time of soybean powder to 52.50 s, and reduced the T22 relaxation time of the gel to 110.74 ms, effectively improving the GDL-induced gel properties. The intermolecular forces in the gels formed by soybean powder produced under different heat treatment processes and sucrose addition levels are primarily hydrophobic and electrostatic interactions. In summary, spray drying and sucrose addition at mass fractions less than 5% are key factors underlying poor dispersibility and gelation of soybean powder products. This study provides a theoretical basis for the preparation of soybean powder products with good dispersibility and gelation properties.
YU Chen , ZHAN Fei , SU Aihua , CUI Chun
2025, 41(4):46-53. DOI: 10.13982/j.mfst.1673-9078.2025.4.1197
Abstract:The effects of optimized the hydrolysis modification of protein glutaminase (Prokey® G-01, hereinafter referred to as Prokey enzyme) combined with enzyme preparation protease (Flavkey® T-02, hereinafter referred to as Flavkey enzyme) on pea proteins were investigated, with solubility and deamidation degree as evaluation indicators. The functional properties of the most modified pea protein hydrolysate products were also analyzed. The results indicated the optimal enzymatic hydrolysis conditions for pea protein are pH 7.0 (Prokey enzyme)/pH 10.0 (Flavkey enzyme), enzyme addition amount of 0.6%, hydrolysis temperature of 55 ℃, and hydrolysis time of 8 h. Under these conditions, the solubility of pea protein hydrolyzed by the two enzymes increased from 6.00% to more than 40.00%. The suspension stability increased from 58.90% to over 90.00%, and the foaming property and emulsibility improved by 122.58% and 46.11%, respectively. The deamidation degree and emulsibility of the Prokey enzyme-modified pea protein were 2.39 and 1.09 times higher than that of the Flavkey enzyme-modified sample. However, the foaming property and suspension stability of the Prokey enzyme modified pea protein were significantly reduced compared to the Flavkey enzyme-modified sample (P<0.05). The modified pea protein solution was delicate and smooth, with a prominent aroma and reduced bean odor. These results showed that both enzymes significantly improved the texture, suspension stability, foaming, and emulsibility of pea protein solutions, which broadened the application of pea protein in the food field.
LU Jiayi , LIU Yongzhu , ZHONG Wenjing , ZHU Ziyan , ZHENG Guifen , ZHU Jianhua
2025, 41(4):54-62. DOI: 10.13982/j.mfst.1673-9078.2025.4.0118
Abstract:In order to improve the preparation process and formula of plant-based abalone products, the changes on the rheology and gel properties of curdlan-konjac gum blends with different NaOH addition were investigated with rheology, texture, and SEM methods et al. As results showed that the addition of relatively low concentrations of NaOH (0.10%~0.20%) significantly improved the viscoelastic modulus, gelation rate, hardness, and elasticity of the blend gels, while markedly reducing syneresis. These enhancements were primarily attributed to the strengthened hydrogen bonding between polymer molecules within the gel matrix. Specifically, the flow index of the curdlan-konjac gum blend solution with 0.10% NaOH decreased from 0.52 to 0.19. During the sol-gel transition, the elastic modulus increased by 11.61% and 15.23% at the initial and final stages of cooling, respectively. Additionally, the average gelation speed and maximum instantaneous gelation rate rose by 16.01% and 8.53%, respectively, while the hardness and elasticity of the blend gels increased by 44.87% and 96.97%. Concurrently, syneresis decreased by 10.70%, and the binding water content improved by 8.70%. However, when NaOH concentrations exceeded 0.30%, the gel texture and viscoelastic properties deteriorated, and the microstructure exhibited a loosening trend. In conclusion, the incorporation of an optimal amount of NaOH can significantly enhance the gel network structure of curdlan-konjac gum blends, offering valuable insights for optimizing the production and formulation of plantbased abalone products.
XIAO Zhigang , GAO Yan , BI Chonghui , ZHOU Lianshun , YUAN Yuan , DUAN Yumin , WANG Peng
2025, 41(4):63-70. DOI: 10.13982/j.mfst.1673-9078.2025.4.0228
Abstract:In this study, the effects of different sodium algae addition amounts (0 wt.%, 15 wt.%, 30 wt.%, 45 wt.%, 60 wt.%, 75 wt.%, 90 wt.%) on the physicochemical properties (emulsifying property, emulsion stability, foaming capacity, foam stability, particle size, Zeta potential) and structural characteristics (endogenous fluorescence, surface hydrophobicity, free sulfhydryl group, disulfide bond, Fourier transform infrared spectrum) of rice bran protein were investigated by complexing sodium alginate with rice bran protein. The results showed that when sodium alginate was added at 45 wt.%, the emulsifying property, foaming capacity and foaming stability of rice bran protein increased by 40%, 18% and 9%, respectively, and the emulsion stability increased by more than 20 times, with the particle size of the complex being the smallest and the charge carried being the greatest. With the increase of the addition amount of sodium alginate, the intrinsic fluorescence intensity decreased, a red shift occurred, surface hydrophobicity increased, content of free sulfhydryl group increased and content of disulfide bond decreased. In addition, Fourier infrared spectroscopy analysis confirmed that the added sodium alginate change the secondary structure of rice bran protein. The results of this study are expected to provide a theoretical basis for the subsequent application of rice bran protein-sodium alginate complex.
WANG Faming , ZHANG Zhenwei , SUN Yuding , CAO Yuegang , JIA Lirong
2025, 41(4):71-81. DOI: 10.13982/j.mfst.1673-9078.2025.4.0288
Abstract:In order to investigate the flavor differences between warm-pressed and cold-pressed peanut protein powders, solid-phase microextraction (SPME) along with comprehensive two-dimensional gas chromatography-time-offlight mass spectrometry (GC×GC-TOF-MS), followed by a flavoromics analysis was employed in this study. In cold-pressed peanut protein powder, 657 flavor components were identified, with the primary constituents being nitrogen-containing compounds (20.77%), alcohols (17.45%), hydrocarbons (14.39%), and aldehydes (10.20%), such as dimethyl disulfide, 1-hexanol, limonene, and phenylacetaldehyde, with 1-hexanol (ROAV=2 061.11) being identified as the dominant flavor component. The overall flavor profile of the cold-pressed sample was characterized by a fresh, sweet, and grassy aroma. In warm-pressed peanut protein powder, 680 flavor components were detected. The main constituents were hydrocarbons (30.85%), aldehydes (11.55%), alcohols (10.58%), and benzene ring compounds (10.40%), including S(-)-limonene, nonanal, and para-cymene. The warm-pressed sample exhibited a more complex flavor profile, combining sweet, grassy, fruity, and toasty notes. 2-Heptanone (ROAV=1 700.08) was identified as the primary flavor component, with 2,5-dimethylpyrazine serving as the main source of the toasty flavor. The results indicate that warm-pressed peanut protein powder has a richer and more diverse flavor than cold-pressed powder. From an industrial perspective, combining different peanut protein powders can help achieve optimized flavor profiles tailored to specific product requirements. This study provides valuable insights for distinguishing between these two types of peanut protein powders and their applications across various food industries.
TANG Xiaoqian , DENG Qianchun , ZHANG Xiuhua , CHEN Shangwen , PENG Dengfeng , CHEN Yashu , CUI Jie , DENG Ziyu
2025, 41(4):82-96. DOI: 10.13982/j.mfst.1673-9078.2025.4.0459
Abstract:The market for plant proteins is promising, but the functional properties (solubility, emulsification, foaming) of natural plant proteins are poor, thereby limiting their applications in the food industry. Deamidation modification is an effective method to improve the functional properties of plant proteins, but there is a lack of timely and comprehensive assessment of the current research progress on the application of deamidation to plant proteins. Therefore, this paper reviews the deamidation modification methods and the application of deamidation in improving the functional properties of plant proteins, introduces the main existing methods of deamidation, chemical method, physical method, bioenzymatic method, and physical method synergizing with enzymatic method e; The effects of deamidation modification of different plant proteins on their structural and functional properties are described. Plant protein deamidation technology has broad prospects in the future, which can not onlyimprove the functional properties of plant proteins, but also promote the market acceptance of plant-based foods while accelerating the sustainable development of the food industry. Future studies will help uncover the complete function and regulatory networks of plant protein deamidation, and provide new strategies for plant biotechnology and agricultural production.
XIE Mian , ZHANG Mingwei , DENG Yuanyuan , TANG Xiaojun , LIU Guang , ZHOU Pengfei , ZHAO Zhihao , ZENG Jiarui , WANG Jiajia , ZHONG Lihuang , LIAO Na , LI Ping
2025, 41(4):97-108. DOI: 10.13982/j.mfst.1673-9078.2025.4.1029
Abstract:Mung bean, as one of the traditional legume resources in China, is an annual edible crop. The protein content in mung beans ranges from approximately 14.6% to 32.6%, with a complete array of amino acids and a high content of essential amino acids. Additionally, due to its low allergenicity and health benefits, such as the regulation of abnormal sugar and lipid metabolism, anti-obesity effects, and enhanced mineral utilization, it stands out as one of the superior sources of plant protein. The functional characteristics of mung bean protein, which are similar in some aspects to those of soy protein, have broadened its application in plant-based products. To elucidate the correlations between the structure and functional properties of mung bean protein and the impact of different extraction methods on its structure and functional characteristics, this article reviewed recent research progress on its structural composition and functional properties, the changes in its structure and composition under various extraction methods, and the current state of its application in the food industry, including plant-based products, meat products, and nutritional supplements. The aim of this study is to provide a reference for the extraction and future research directions of mung bean protein applications.
ZHANG Baigang , LI Yang , JIAO Lu , FU Binggang
2025, 41(4):109-116. DOI: 10.13982/j.mfst.1673-9078.2025.4.0183
Abstract:The effect of vomitoxin on the proliferation and apoptosis of human cardiomyocytes AC16 was explored in this study. After treatment of human cardiomyocytes AC16 with different concentrations of vomitoxin, the cell proliferation inhibition rate was detected by CCK-8 assay. The morphological changes of cells were observed by fluorescence microscopy, the cytotoxicity was detected by lactate dehydrogenase release, the shift in apoptosis rate was detected by Annexin V-FITC flow cytometric assay, and the change of mitochondrial membrane potential was detected by JC-1 fluorescent probe assay. The western blotting measured the apoptosis-associated proteins Bax and Bcl-2 expression levels. The results indicated that vomitoxin significantly inhibited cell proliferation and induced apoptosis in AC16 cells in a dose-dependent manner. Apoptosis rates of 14.89%, 43.20%, and 51.40% were observed after treatment with 2, 4, and 8 mol/L vomitoxin for 24 hours, respectively. The change in mitochondrial membrane potential expression level implied that vomitoxin may cause apoptosis of AC16 cells through the mitochondrial pathway. Western blotting results demonstrated up-regulation of Bax expression and down-regulation of Bcl-2 expression by vomitoxin. In summary, vomitoxin exerts a toxic effect on AC16 cells, significantly inhibiting cell growth and promoting cell death through apoptosis. The changes in mitochondrial membrane potential indicate that vomitoxin may induce the apoptosis of human cardiomyocytes AC16 through the mitochondrial pathway. The results provide theoretical support for further research on myocardial and cellular damage mechanisms by vomitoxin.
WEI Dingjun , ZHAO Zhiquan , LIU Min , LIU Jun , ZHAO Lin , YU Xi , WU Haiqiang , WU Xuli
2025, 41(4):117-124. DOI: 10.13982/j.mfst.1673-9078.2025.4.0262
Abstract:The anti-photoaging efficacy of a prescription comprising silkworm pupa peptides, sodium hyaluronate, and Polygala tenuifolia extract was evaluated in this study. A mouse model of photoaging was established, and normal, model, positive control, and treatment group were set up at three dosage levels. Key assessments included the severity of skin damage, histopathological changes, water content, antioxidant enzyme activity, oxidative stress markers, glutathione (GSH) levels, and mitochondrial membrane potential in HFF-1 cells. The results revealed that the prescription alleviated structural damage caused by photoaging, inhibited epidermal and dermal thickening, reduced water and collagen loss, and promoted increases in antioxidant enzyme activities, whilst suppressing oxidative stress markers. In response to treatments with the prescription at medium and high doses, there were significant increases in GSH content in the model group from 2.30 mg/g to 3.63 and 4.17 mg/g, respectively, and there were corresponding elevations in mitochondrial membrane potential from 50.33% to 61.33% and 94.00%. These findings indicate that at certain dosage concentrations, the prescription can alleviate oxidative stress caused by photoaging and has dose-dependent anti-photoaging effects. The findings of this study provide an important theoretical basis for application of silkworm pupa peptide prescriptions in preventing the photodamage of skin caused by ultraviolet irradiation, as well as an important research basis for the development of related “skin-friendly” health products. Moreover, this prescription has considerable potential for further research and development.
LI Kaitao , RAN Xiaoyong , HAO Qi , SONG Shuliang
2025, 41(4):125-130. DOI: 10.13982/j.mfst.1673-9078.2025.4.0219
Abstract:Raw starfish peptides were prepared by biomimetic enzymatic hydrolysis to isolate and purify active peptides from starfish and explore their effects on human breast cancer cells MCF-7. Two groups of active starfish peptides were separated and purified by anion exchange chromatography and gel column chromatography. The MTT method was used to compare the inhibitory effect of these two groups of active starfish peptides on MCF-7 human breast cancer cells. The crude starfish peptide was separated by anion exchange chromatography to obtain five components, A1, A2, A3, A4 and A5, which were then separated by gel column chromatography to obtain three components, B1, B2 and B3. MCF-7 cells were used as a screening model for evaluating the antitumor activity. The A2 component obtained by anion exchange chromatography inhibits the growth of MCF-7 cells by 21.65% at an A2 concentration of 600 μg/mL. The B1, B2 and B3 components obtained by separation using gel column chromatography showed significant anti-tumor acitivites. B1 at 200 μg/mL significantly inhibited the growth of MCF-7 cells, with an inhibition rate of 14.65%. B2 and B3 at concentrations of 300 μg/mL could effectively inhibit the growth of MCF-7 cells, with inhibition rates of 21.23% and 24.68%, respectively. The results showed that the active peptide components isolated and purified from starfish by anion exchange chromatography and gel column chromatography exhibited significant inhibitory effects on human breast cancer cells MCF-7, which provides a basis for further research on the anti-tumor properties of starfish peptides’ active components.
WU Jialin , LI Ying , WANG Juan , CHEN Ling , HUANG Shixuan , ZHOU Run , HUANG Huishu , ZHANG Jumei , GAO He , WU Lei , ZHAO Hui , CHEN Moutong , WU Qingping
2025, 41(4):131-140. DOI: 10.13982/j.mfst.1673-9078.2025.4.0312
Abstract:The single-factor analysis combined with the response surface method (RSM) is usually applied for bacterial medium optimization. However, the variables predicted by this method are limited, and it is difficult to reflect the complex metabolic network of strains, limiting its ability to optimize the formulation. This study focuses on the patented strain Lactiplantibacillus plantarum LP1Z, known for its high antagonistic efficacy against Helicobacter pylori. On the basis of single-factor optimization, random forest, deep neural network, and gradient boosting decision tree (LightGBM) were used to construct the optimal prediction model of high-density fermentation medium components. The accuracy of this prediction model and its performance compared to RSM were evaluated. The results indicated that the Pearson correlation coefficient and R2 of the LP1Z-LightGBM prediction model were close to 1, and the RMSE was as low as 0.02, with the best prediction efficiency. The optimal formula of high fermentation medium was obtained by LP1Z-LightGBM prediction, which includes glucose 30.00 g/L, MgSO4 0.30 g/L, MnSO4 0.03 g/L, CH3COONa 7.00 g/L, yeast powder 12.00 g/L, C6H5O7(NH4)3 2.00 g/L, K2HPO4 1.00 g/L, and Tween-80 2.00 mL/L. The density of LP1Z cultured in the optimal fermentation media reached 1.61 (OD600), which was significantly higher than that obtained by RSM (P<0.05). In conclusion, compared with the traditional RSM, LP1Z-LightGBM offers superior predictive capability for the optimization of high-density fermentation medium.
LI Yanru , ZHANG Xinying , LIANG Shuli
2025, 41(4):141-151. DOI: 10.13982/j.mfst.1673-9078.2025.4.0476
Abstract:Efficient β-carotene biosynthesis was achieved by reconstructing the metabolic network of Pichia pastoris. The synthesis pathway was established through heterologous expression of geranylgeranyl diphosphate synthase (CrtE), lycopene cyclase/phytoene synthase (CrtYB), and phytoene desaturase (CrtI) in the GS115 strain. Systematic gene screening and dosage optimization led to the development of the high-yield recombinant strain G04B, which produced 309.49 mg/L (21.71 mg/g dry cell weight [DCW]) of β-carotene. Further, based on this result, β-carotene synthesis efficiency was significantly improved by enhancing the mevalonate pathway, optimizing nicotinamide adenine dinucleotide phosphate hydrogen supply, and overexpressing lipid synthesis-related genes. The optimized strain achieved a yield of 366.55 mg/L (24.34 mg/g DCW) under shake-flask conditions and 6.15 g/L (49.16 mg/g DCW) in a 5 L fermenter. The Together, the results demonstrated that optimizing the enzyme pathway, tuning gene dosage, and regulating lipid metabolism are effective strategies for increasing β-carotene production in P. pastoris, providing a foundation for natural terpenoid synthesis engineering.
HUANG Yurong , YU Jiale , ZHANG Ziyao , WANG Hongze , CAO Mengyun , JIN Yan , ZHANG Min
2025, 41(4):152-162. DOI: 10.13982/j.mfst.1673-9078.2025.4.0335
Abstract:The preparation of yak skin peptides (YSP) are studied through enzymatic hydrolysis, followed by synthesis of its complex with (-)-epigallocatechin gallate (EGCG). The interactions between YSP and EGCG were investigated using turbidity, particle size, zeta potential, multispectral analysis, and molecular docking techniques. In addition, their in vitro antioxidant activities and digestion properties were evaluated. The results indicated that the highest yield of YSP reaching 67.96%, was achieved through trypsin hydrolysis, with hydrophobic amino acids comprising 54.01% of the total amino acids. As the concentration of EGCG increased, both, turbidity and particle size of the system increased, and a significant change in surface charge was observed. Meanwhile, ultraviolet absorption gradually increased and fluorescence quenching was significantly enhanced, suggesting strengthening of the YSP and EGCG molecular interaction, leading to the formation of a relatively stable complex. Fourier transform infrared (FT-IR) spectroscopy revealed slight changes in the secondary structure of the complex, with potential interactions occurring between N-H and C=O groups. More importantly, the YSP-EGCG complex exhibited stronger antioxidant activity than either component alone. EGCG modification effectively protected and enhanced the antioxidant activity of YSP during digestion. The peptide sequence SGDRGETGPAGPAGPIGPV was identified by mass spectrometry, and molecular docking confirmed that the binding interaction between YSP and EGCG was primarily driven by hydrogen bonds. This study demonstrates that EGCG can enhance the antioxidant activity and stability of YSP, providing a foundation for the application of YSP and its complexes in food or cosmetic products.
2025, 41(4):163-171. DOI: 10.13982/j.mfst.1673-9078.2025.4.0389
Abstract:Precise regulation of gene expression is crucial for the construction of high-performance cell factories, and non-nutrient source-based small molecule inducible system has a wide range of application potential in the regulation of gene expression. In this study, a Tet-on inducible system based on doxycycline response was developed in Komagataella phaffii and every elements of the system were further optimized. A series of inducible promoters that can respond to doxycycline were eventually obtained by screening appropriate core promoter sequences, optimizing the promoters that regulate rtTA expression, optimizing the transcriptional activation domains, and creating rtTA mutants. Among them, the Tet-on inducible system based on rtTA-V10 had a low background level leakage (fluorescence value was 1.05 times that of wild-type strains), and a dynamic range of fluorescence intensity reached 52.76 times after the addition of doxycycline. The rtTA-VPR-based Tet-on inducible system showed good expression intensity under various carbon source conditions, reaching 111.16% of PAOX1 under methanol condition, and 110.65%, 106.05%, 112.24% of PGCW14 under the glycerol, ethanol and glucose condition, respectively. Precise gene regulation can be achieved by adding different concentrations of inducers, which provides a powerful genetic manipulation tool for precise gene expression regulation in the fields of Komagataella phaffii metabolic engineering and synthetic biology.
ZHU Hu , YU Lian , LI Fei , SU Xinying , QIN Ying , LIU Xiaoling , WANG Chenghua
2025, 41(4):172-184. DOI: 10.13982/j.mfst.1673-9078.2025.4.0300
Abstract:Eighty-nine strains of lactic acid bacteria were isolated from plants and fermented pickles in the Bama region of Guangxi. Five strains with excellent selenium-enrichment properties, Leuconostoc mesenteroides subsp. Jonggajibkimchii GXB032, Lactobacillus fermentum GXB083, Leuconostoc lactis GXB059, Weissella cibaria GXB053, and Lactobacillus brevis GXB065, were screened based on indicators such as cell density, biomass, and selenium-enrichment capacity. At a sodium selenite concentration of 10 μg/mL and treatment time of 3 h, the total selenium and organic selenium contents of all five strains exceeded 375 μg/g dry cell weight, with the conversion of organic selenium exceeding 95%. Comparisons of the activities of the probiotic strains, such as antioxidant performance, adhesion activity, acid and bile salt resistance, and gastrointestinal survival, before and after selenium enrichment treatment, revealed that the antioxidant activities of all five selenium-enriched strains showed a trend of significant increase compared with those of the non-selenium-enriched control group. Among the assessed strains, GXB083 was characterized by the highest DPPH, superoxide anion, and ABTS free radical scavenging activities of 43.64%, 19.24%, and 21.51%, respectively. The five selenium-enriched strains showed survivals exceeding 79.55%, 96%, and 82% at pH 3.0, in simulated gastric fluid, and in simulated intestinal fluid, respectively, with bile salt tolerances ranging from 42.76% to 69.77%. In addition, strain GXB053 was found to show the best self-aggregation ability (45.17%) and surface hydrophobicity (49.66%). The findings of this study indicate that the five assessed lactic acid bacteria with strong selenium-enriching capacities have excellent probiotic characteristics, providing a reference and basis for the development of potential food source selenium-enriched lactic acid bacteria.
XIN Wenyan , HE Jin , WANG Yanqun , TAN Chuanchuan , WEI Yumeng
2025, 41(4):185-195. DOI: 10.13982/j.mfst.1673-9078.2025.4.0190
Abstract:Dendrobium officinale is a medicinal and food homologous plant, ranking first among the "Nine magic herbs of China". To investigate the changes in active ingredients of Dendrobium officinale during microbial transformation, the most suitable strain for fermentation using Dendrobium officinale as the fermentation substrate was screened out. Based on single factor experiments, the changes in comprehensive score of the polysaccharide, flavones and total phenolics were used as evaluation indicators, the optimal fermentation process was obtained by orthogonal experiments , and the antioxidant capacities of Dendrobium officinale before and after fermentation were measured. Using Dendrobium officinale as the fermentation substrate, the most suitable strain was Aspergillus niger. The optimal fermentation process was as follows: ratio of material to liquid, 1:3; initial pH, 8; inoculation amount, 10%; fermentation temperature, 34 ℃; fermentation time, 9 days. The validation test results showed that the polysaccharide content was 72.65 mg/g, the flavonoid content was 6.67 mg/g, the polyphenol content was 11.32 mg/g, and the comprehensive score Pi was 0.945 5. Taking Vitamin C as the control, the IC50 of DPPH free radical scavenging ability of fermented Dendrobium officinale was 0.67 mg/g, IC50 of ABTS free radical scavenging ability was 0.41 mg/g, and IC50 of reducing ability was 16.50 mg/g. The screened strains could increase the content of active substances in Dendrobium officinale, optimize the fermentation process, increase the antioxidant capacity of Dendrobium officinale, which allowed achieving the goal of economy, safety, and efficiency, thereby improving greatly the application value of Dendrobium officinale.
HUANG Juyuan , WANG Peng , GU Xue , ZHANG Guozhong , LUO Juan , PU Shihuang , LI Dandan , WEN Jiancheng
2025, 41(4):196-204. DOI: 10.13982/j.mfst.1673-9078.2025.4.0255
Abstract:Starch retrogradation influences the taste quality of rice. The physicochemical properties of retrogradable rice starch have been extensively reported, but there is still a lack of research on the physicochemical properties of nonretrogradable rice starch with a low amylose content. In this study, four rice lines, NCIR198 with retrogradation, NPDC93112 with weak retrogradation, and two non-retrogradable PSBG4 and PSBG41, were selected to analyze the physicochemical properties of their endosperm starches. The results showed that, the amylopectin content, short A chain ratio, 1 047/1 022 cm-1 ratio, crystallinity and gelatinization enthalpy of the four rice lines were 12.43%~13.54%, 25.25%~31.59%, 0.754~0.919 and 6.72~13.42 J/g, respectively. The surfaces of NCIR198 starch granules were relatively compact and smooth, whilst the surfaces of NPDC93112, PSBG4 and PSBG41 starch granules were relatively rough and loose, with fine pinholes. The proportion of short A chains in PSBG4 and PSBG41 was significantly higher than those in NPDC93112 and NCIR198. The ratios of 1 047/1 022 cm-1 of PSBG4 and PSBG41 were significantly lower than that of NCIR198. The crystallinity of PSBG4 or PSBG41 was significantly lower than that of NPDC93112 or NCIR198. The gelatinization enthalpy of PSBG4 or PSBG41 was significantly lower than that of NCIR198. In addition, the gelatinization enthalpy of the low-amylose rice starch without regeneration was small, and the recovery value of the paste of this starch was small and not easy to recrystallize. The results of this study can provide a theoretical basis for cultivating of low-amylose rice varieties without regeneration.
XU Jingyu , ZHU Jie , LI Xianhao , CAO Chongjiang
2025, 41(4):205-215. DOI: 10.13982/j.mfst.1673-9078.2025.4.0258
Abstract:The effects of low-frequency polarized electric field (LFPEF) treatments on the disease resistance and quality of postharvest strawberries during storage were investigated. The results showed that, compared with the control group, LFPEF treatment increased the hardness, soluble solid content, and soluble sugar content of strawberry fruits by 53.10%, 6.5%, and 7.72%, respectively, and reduced the weight loss rate from 4.96% to 3.30% at the end of storage. In addition, LFPEF treatment reduced the incidence of gray mold and the diameter of the lesions in postharvest strawberries and improved the quality of the strawberries after harvest. On day 6 of storage, compared with the control group, LFPEF treatment decreased the activities of catalase and polyphenol oxidase by 32.9% and 6.95%, while the activities of superoxide dismutase, ascorbate peroxidase, and glutathione reductase increased by 84.77%, 63.15%, and 40.63%, respectively. This treatment induced hydrogen peroxide (H2O2) burst and promoted the accumulation of antioxidant substances such as ascorbic acid, glutathione, total phenols, and flavonoids, thereby fortifying the antioxidant capacity of strawberries. Additionally, LFPEF treatment inhibited the activities of cellulase, β-galactosidase, pectin methylesterase, and polygalacturonase and improved the contents of protopectin and total pectin by 21.12% and 70.21%, respectively, in strawberries. In conclusion, LFPEF treatment could improve disease resistance and maintain the quality of postharvest strawberries by activating the antioxidant system and preserving the cell wall structure. These findings provide valuable insights for postharvest storage of strawberries.
REN Ling , YANG Xueyi , HUANG Yuan , YU Juan , LI Jinyue , XIAO Yunbiao , ZHOU Hongjie , LI Yali
2025, 41(4):216-229. DOI: 10.13982/j.mfst.1673-9078.2025.4.0187
Abstract:The black tea produced from three tea tree cultivars, namely Foxiang, Yunkang No.10, and Yunchahong, were used as research objects. Storage quality differences were evaluated under two drying methods (oven-drying and sundrying) and three storage durations (0, 6, and 12 months). Key internal components were analyzed, and sensory evaluation was conducted to explore the quality differences between Congou black tea produced from different tea tree cultivars and under different drying methods and storage durations. The results showed that the moisture content and water extract content of black tea decreased during 0~6 months and increased from 6 to 12 months of storage. The content of phenol ammonia ratio, theaflavins, and tea polyphenols increased during 0~6 months of storage but decreased thereafter. Oven-dried black tea demonstrated better quality than sun-dried black tea during storage, and the sensory quality of dried black tea made from fresh leaves of Yunchahong stored for 12 months was the best. The regulatory effects of moisture, water extracts, tea polyphenols, and theaflavins on the formation of flavor substances in black tea during storage are greatly influenced by cultivars and drying methods. Principal component analysis showed that the dried black tea from the fresh leaves of the Yunkang No.10 cultivar stored for 12 months ranked first in terms of overall internal quality. Multiple regression analysis showed that water content, water extracts, soluble sugars, and flavins could significantly predict the quality changes of black tea during one year of storage. These findings highlight significant differences in storage quality attributable to the tea cultivar and drying method, providing a theoretical basis for the processing and storage of Dianhong Congou tea.
ZHOU Xin , TANG Mingjian , CHENG Yifan , DENG Xinyue , WANG Fengjun
2025, 41(4):230-238. DOI: 10.13982/j.mfst.1673-9078.2025.4.0290
Abstract:Walnut oil microcapsules were prepared using the spray drying technology to solidify β-cyclodextrin and soy protein isolate as the wall materials. Encapsulation efficiency was chosen as the evaluation index, and the optimal experimental range was determined through single-factor experiments based on core-to-wall ratio, solid content concentration, and ultrasonic power and time. Response surface experiments were then conducted to identify the best preparation process by establishing a quadratic regression equation model for the four factors mentioned above and encapsulation efficiency. The results indicated that the highest encapsulation efficiency was 73.02% under 430 W ultrasound power, 1:3 core-wall ratio, and 12.5 wt.% solid concentration. Additionally, the physicochemical properties of the walnut oil microcapsules were tested, showing excellent solubility of 86.01% and repose angle of 41.11°, indicating its good fluidity. The particle size distribution was uniform, concentrated at approximately 3 μm. Moreover, the microcapsules exhibited good thermal stability and had a stable structure below 264 ℃. Oxidative stability experiments showed that the shelf-life of walnut oil microcapsules at room temperature (25 ℃) was 174 days, significantly higher than that of 75 days for unencapsulated walnut oil. Walnut oil microcapsules prepared under the optimal conditions in this study exhibited excellent solubility and stability, thereby expanding the applications of walnut oil in food processing.
WU Dan , GAN Bingcheng , ZHAO Jin , CHEN Mengxing , WU Yiyou , LI Xiang , WANG Tao
2025, 41(4):239-247. DOI: 10.13982/j.mfst.1673-9078.2025.4.0247
Abstract:In order to realize the efficient utilization of Grifola frondosa Polysaccharide (GFP), a novel Deep Eutectic Solvent (DES) was used to extract GFP. The extraction conditions were optimized and the antioxidant activity of the GFP was investigated. Grifola frondosa was used as the raw material, DES-2 (choline chloride-ethylene glycol) was found as the optimal polysaccharide extraction solvent among the eight DESs after screening. On the basis of single factor experiments, the orthogonal experimental design was used to optimize the extraction conditions of GFP. The optimal extraction condition was determined as follows: DES-2 water content, 10%; DES-2 molar ratio, 1:1; liquid- to-material ratio, 80 mL/g; extraction temperature, 60 ℃; extraction time, 40 min. Under such conditions, the extraction yield of GFP was 30.25%, which was 2.23 times that of the traditional hot water extraction method. The results of antioxidant studies indicated that the polysaccharide extracted by hot water (W-GFP) had EC50 values of 0.11, 0.45 and 0.26 mg/mL in the DPPH, ABTS and •OH radical scavenging tests, respectively, whilst the G. Frondosa polysaccharides extracted by eutectic solvents (D-GFPs) had EC50 values of 0.11, 0.56 and 0.23 mg/mL, respectively . Therefore, this study showed that extraction of G. Frondosa by DES had the advantages of being green and having high yield, and the obtained GFPs exhibited relatively strong antioxidant activities, which provides a theoretical basis for the development and utilization of GFP functional foods.
LUO Yong , CHEN Zilin , GUO Tianmin , GAO Zhenpeng , LI Minglei , WANG Zhouli , ZHAO Zidan
2025, 41(4):248-256. DOI: 10.13982/j.mfst.1673-9078.2025.4.0133
Abstract:Stropharia rugosoannulata and Pleurotus geesteranus are rich in nutrients and delicious, but their water contents are high which is not conducive to preservation and long-distance transportation. Drying of edible fungi is an important measure to extend the industrial chain and expand the sales radius. In this study, vacuum microwave drying and hot air drying were the focus, and the optimal drying process parameters for drying Stropharia rugosoannulata and Pleurotus geesteranus were optimized and established. The effects of different treatments on their physicalcochemical properties and nutritional quality were systematically evaluated. The results showed that the optimal processing parameters of vacuum microwave drying for Stropharia rugosoannulata were: vacuum degree, 0.008 6 MPa; temperature, 45~55 ℃; power, 1 600 W. The optimal vacuum microwave drying parameters for Pleurotus geesteranus were: vacuum degree, 0.008 6 MPa; temperature, 45~55 ℃; power, 2 000 W. Under these conditions, the protein, total sugar and fat contents of Stropharia rugosoannulata were 39.41%, 28.86% and 3.79%, respectively, with its L* being 85.51, total phenol content being 4.28 mg/g, antioxidant capacity being the highest, bulk density being 4.72 mL/g, and water-holding capacity being 4.49 g/g. The contents of protein, total sugar and fat of Pleurotus geesteranus were 42.85%, 37.25% and 3.75%, respectively, with its L* being 83.90, total phenol content being 4.31 mg/g, antioxidant capacity being the highest, bulk density being 3.88 mL/g, and water holding capacity being 4.25 g/g. The comprehensive quality resulted from vacuum microwave drying was better than that resulted from hot air drying. In conclusion, the edible fungi dried by vacuum microwave drying have higher quality than those dried by hot air drying.
MA Zhuanzhuan , KANG Xu , YUAN Jianglan
2025, 41(4):257-265. DOI: 10.13982/j.mfst.1673-9078.2025.4.0254
Abstract:The pH of porcine plasma protein (PPP)-xanthan gum (XG) composite solution was adjusted to 3.5 using gluconolactone (GDL) as an acidifying agent, resulting in the formation of stable PPP-XG composite gels. The results of textural, rheological, and electron microscopic analyses showed that even low concentrations of PPP and XG could form typical gels with dense network structures. The Zeta potential and interaction force studies demonstrated that non-covalent interactions occurred between PPP and XG, with electrostatic and hydrogen bonding as the primary driving force. Under specific mass fraction of polysaccharide, the gel had the maximum hardness at a protein-to-polysaccharide ratio of 1:1. However, under other conditions, the gel hardness showed a decreasing trend. XG had a promoting effect on the gel hardness. When the mass fraction of XG was 0.3%, the mixed solution had appropriate viscosity and hardness. The gel with a PPP mass fraction of 0.3% had the maximum hardness of 250.02 g, with the lowest water retention capacity of 53.96%, highest synergistic value of 9.77%, and strongest energy storage modulus and intermolecular forces, resulting in a dense gel structure. The swelling property measurement showed that the water absorption capacity of the composite gel at a pH value of 7.4 was significantly higher than that at a pH of 2.0 (P<0.05). This study indicated that the composite gel could improve the texture characteristics of food products and serve as a delivery vehicle for thermosensitive ingredients, providing valuable insights for food processing.
GONG Yanchuan , DONG Xue , CAI Guangrong , ZHAO Yu , YANG Lin , YAN Shuang , LAI Chuan
2025, 41(4):266-274. DOI: 10.13982/j.mfst.1673-9078.2025.4.0371
Abstract:In this study, nine kinds of tea leaves from three selenium-rich producing areas, Wanyuan, Enshi and Ankang were used as raw materials, and the contents of crude polysaccharide, total phenol, total flavone and selenium in their water extracts were examined. Ascorbic acid (Vc) was used as the positive control to measure the DPPH free radical scavenging rate, total reducing power, hydroxyl free radical scavenging rate and ABTS+ free radical scavenging rate. Correlation analysis and cluster analysis were used to reveal the relationship between functional components and antioxidant activities of tea water extracts. The analysis results of functional components in the 9 tea water extracts showed that the highest concentration of crude polysaccharides in the water extract of Sichuan Wanyuan Queshe (WY-1) was 260.81 mg/g. The water extract of Sichuan Wanyuan Mingqian Maofeng (WY-2) had the highest total phenol mass concentration (138.85 mg/g). The water extract of Hubei Lichuan black tea (LC-1) had the highest concentration of total flavonoids (109.42 mg/g). The mass concentration of selenium in the water extract of Ankang Maojian (AK-2) was the highest (0.247 2 mg/kg). The WY-1 water extract had the strongest scavenging ability against DPPH free radicals, total reducing power, and abilities against hydroxyl free radical and ABTS+ free radical (P<0.05), whereas, the WY-2 water extract also had significantly stronger total reducing power and ABTS+ scavenging ability than those in other regions (P<0.05). Pearson correlation analysis showed that the contents of crude polysaccharide and total phenol in the tea water extracts were significantly positively correlated with their antioxidant activities (P<0.05), whilst the contents of total flavonoids the tea water extracts were significantly negatively correlated with their antioxidant activities (P<0.05). Clustering analysis revealed the significant differences in the biological activities of the water extracts of the nine teas from the three selenium-rich regions. The comprehensive comparison showed that WY-1 and WY-2 have strong antioxidant abilities and have certain research value.
LIU Jun , FENG Gong , TAN Rong
2025, 41(4):275-285. DOI: 10.13982/j.mfst.1673-9078.2025.4.0191
Abstract:To explore the effects of withering and baking factors on the antioxidant biological activity of flat green tea, based on single factor analysis, it was found that the withering temperature should be controlled at 190~210 ℃ and the withering time should be 5~7 minutes to preserve the antioxidant activity of green tea; Baking time is 30~40 minutes. Additionally moreover, the optimal process for preserving the antioxidant activity of green tea was as follow: fixing at 190 ℃ for 5~9 min, along with roating at 150 ℃ for 30 min; the suboptimal process was: fixing at 210 ℃ for 5 or 9 min, along with roasting at 150 ℃ for 30 min; fixing at 230 ℃ for 3.5 min along with shaping at 165 ℃ for 3.5 min, followed by roasting at 150 ℃ for 30 min. Correlation analysis showed that the correlation between the mass concentration of tea polyphenols in green tea solution and its in vitro and in vivo antioxidant activities was relatively low. However, the results of the antioxidant activity characterization via the targeted adsorption and removal of tea polyphenols in green tea solution, and the gradient differential recombination of tea polyphenols and the tea polyphenols in green tea solution showed that the mass concentration of tea polyphenols was extremely strong and significantly correlated with the tea’s antioxidant activity. Therefore, it is speculated that there might be other interfering factors that still require further research. The results indicate that the antioxidant activity of flat shaped green tea is influenced by different processes such as fixation temperature and time, and roasting time, and combined processing processes should be preferentially selected in order to preserve the activity of green tea. The results provide scientific basis for the optimization of green tea processing technology.
XIE Hongyu , SUN Hongnan , MA Mengmei , MU Taihua
2025, 41(4):286-296. DOI: 10.13982/j.mfst.1673-9078.2025.4.0326
Abstract:In order to solve the problems of unstable quality of processed sweet potato products due to unclear postharvest saccharification conditions in China, in this study, "Yanshu No. 25" was used as the experimental material, the differences in starch content, sugar components, sensory and texture characteristics of fresh and roasted sweet potatoes under different storage temperature and time. The optimal saccharification temperature and time for post-harvest fresh sweet potatoes and roasted sweet potato were compared, and a comprehensive evaluation was conducted by correlation analysis to screen out the optimal saccharification temperature and time of sweet potatos. The results showed that compared with freshly harvested sweet potatoes, the starch contents of the fresh sweet potatoes stored under different storage conditions decreased whilst their sugar contents increased, among them, the reducing sugar content increased significantly (by 37.39%) with the fructose content being the highest after storage at 12 ℃ for 21 d. The contents of glucose, fructose, sucrose and maltose of the roasted sweet potatoes after being stored at 12 ℃ for 12 d increased by 11.90%, 17.76%, 64.72% and 3.67%, respectively, compared with the sweet potatoes roasted straightly after harvest (the control group). The sweetness coefficient (0.75) and Brix value (31.80 °Bx) of the roasted sweet potatoes after being stored at 12 ℃ for 12 d were also significantly higher than those of the control (0.72, 25.20 °Bx) and other experimental groups (0.65~0.76, 18.80~29.50 °Bx). The results of sensory evaluation and texture characteristics showed that the roasted sweet potatoes under such treatment conditions exhibited a flavor essentially the same as that of the control, and had the highest sweetness response value (7.50), relatively high umami response value (6.70) and lower hardness (840.80 g). In conclusion, a storage at 12 ℃ for 12 d was identified as the optimal conditions for saccharification of post-harvest sweet potatoes. The results could provide a theoretical basis and technical guidance for improving the quality of processed products from fresh sweet potatoes.
YUAN Ming , GENG Renqian , KANG Meng , KAN Qixin , HE Zeqi , KAN Xutian , HUANG Wenquan , CAO Yong
2025, 41(4):297-304. DOI: 10.13982/j.mfst.1673-9078.2025.4.0125
Abstract:Mineral fortification with calcium, iron, zinc, and selenium was performed during the rice fermentation brewing process to obtain mineral-rich distillers’ grains. Additionally, the transport of these minerals in the mineral-rich lees was studied using the human Caco-2 colon cell line. The mineral-rich distillers’ grains obtained after addition of 4 000, 600, 1 000, and 30 mg/kg (mass fraction), respectively, of calcium, iron, zinc, and selenium to the rice base contained 169.21, 19.28, 9.34, and 11.07 mg/kg of the respective mineral. The cell experiment results showed that the transport rates of calcium, iron, and zinc in the mineral-rich distillers’ grains were significantly higher than those in the inorganic mineral control group grains (50.30%, 60.89%, and 35.07%, respectively; P<0.05). The transport rates of calcium, iron, zinc, and selenium were significantly higher than the inorganic control group, with an increase of 3.00, 12.63, 11.77, and 2.49 times, respectively. Together, these results indicate that mineral-fortified distillers' grains from rice fermentation possess enhanced transport and absorption properties, offering a promising strategy for developing high-quality mineral-fortified foods and dietary supplements.
LIU Junchen , SUN Xiaoman , ZHANG Huirong , SHAO Haofan , LING Xiao , LI Li
2025, 41(4):305-315. DOI: 10.13982/j.mfst.1673-9078.2025.4.0168
Abstract:Fatty acids are the main constituents of vegetable oils. To determine the fatty acid compositions of small trade vegetable oils and some less well studied beneficial vegetable oils, and investigate their relationships with antioxidant activity and oxidative stability, gas chromatography-mass spectrometry was performed to characterize the associated fatty acid profiles. The antioxidant activity of vegetable oils, based on their DPPH-scavenging capacity (expressed as IC50 values), was used to assess their impact on human health, and their oxidative stability was characterized by performing lipid oxidation analysis to determine the oxidative induction time of fats and oils. In addition, correlation analyses were performed to examine associations between the fatty acid composition of the oils and DPPH-scavenging capacity and oxidative stability. The results revealed that among the assessed oils, coffee seed oil has the highest saturated fatty acid content (355.10 mg/g), whereas Garddenia jaminoides oil has the highest unsaturated fatty acid content (844.84 mg/g). Coffee seed oil was also found have the lowest DPPH IC50 value (2.30 mg/mL) and the longest oxidation induction time (17.09 h). Correlation analysis revealed a significant linear relationship (P<0.05) between oxidative stability and unsaturated fatty acid content, with lower contents tending to be associated with better oxidative stability. The findings of this study provide reference data for the screening of functional edible vegetable oils.
YUAN Fang , CHENG Ling , YANG Xianglong , GONG Zhiyong , ZHANG Qi , LI Peiwu , XU Lin , MAO Jin
2025, 41(4):316-325. DOI: 10.13982/j.mfst.1673-9078.2025.4.0345
Abstract:Peanut meal is a high-quality protein source, but is prone to aflatoxin contamination. Therefore, aflatoxin detoxification in peanut meal is of significant importance for ensuring feed safety. In this study, four strains with the potential for aflatoxin B1 (AFB1) detoxification were initially screened from traditional sauerkraut using coumarin medium. A comparative study of the four strains showed that Lactobacillus paracasei YS-816 exhibited the highest detoxification rate of 70.05% for AFB1; and its AFB1 detoxification rate in peanut meal was 54.08%. In addition, protein and amino acid contents in the peanut meal were measured, and it was found that fermentation with Lactobacillus paracasei YS-816 enhanced the protein and amino acid contents by 1.73% and 1.53%, respectively. Liquid fermentation experiments were further conducted to investigate the detoxification mechanism. These revealed the adsorption capacity of Lactobacillus paracasei YS-816 suspension to be stronger than the degradation ability of the supernatant. Furthermore, the complex formed between Lactobacillus paracasei YS-816 and AFB1 maintained a high adsorption rate even after repeated elution with phosphatebuffered saline (PBS) and digestion in simulated gastric juice. Thus, Lactobacillus paracasei YS-816, screened from traditional sauerkraut, was shown to effectively detoxify AFB1 from peanut meal with good adsorption stability. This study provides a scientific basis for the application of Lactobacillus paracasei in the detoxification of aflatoxins in feed materials like peanut meal.
Wujisiguleng , SHEN Qi , MA Lei , PAN Juxiu , HE Weizhong , WANG Cheng
2025, 41(4):326-332. DOI: 10.13982/j.mfst.1673-9078.2025.4.0192
Abstract:The aim of this research was to clarify the differences in the accumulation patterns of five heavy metals in different parts of the melon fruit during the expansion phase. The research samples were collected from melon fruits and the corresponding rhizosphere soils from July 10 to 24. The contents of five heavy metals, namely, cadmium (Cd), copper (Cu), arsenic (As), nickel (Ni), and chromium (Cr), in the samples were determined using national standard methods. The results suggest that, during the expansion phase, the accumulation coefficients of Cd, Cu, and As in the melon rind first decreased, then increased, and then decreased again. However, the accumulation coefficient of Cr first increased and then decreased, while the Ni accumulation coefficient showed relatively significant fluctuations. Toward the end of the expansion phase, the accumulation coefficient of Cd in the pulp generally showed a decreasing trend (the accumulation coefficients for parts E, F, and G reached 0.005 9, 0.004 9, and 0.004 8, respectively), and the accumulation coefficients of Cu, As, Ni, and Cr increased. The accumulation patterns of Cd, Cu, Ni, and Cr in parts A and F were considerably different, with significant differences are also noted in the accumulation patterns of As in parts A and E. In conclusion, differences were seen in heavy metal accumulation in the melon rind and pulp. Based on these results, the harvest time can be adjusted to reduce the accumulation levels of heavy metals of concern in the fruits. These findings provide a preliminary foundation for future research.
GE Ge , SUN Haibo , WANG Yumei , QI Yunxiao , YANG Yanli , HE Ruiyun , LIN Li
2025, 41(4):333-340. DOI: 10.13982/j.mfst.1673-9078.2025.4.0167
Abstract:The peptide molecular weight distribution of infant formula for special medical purposes (FSMP) was determined by pH-shifting. The hydrolyzed protein formula and amino acid-based formula were dissolved in water and t underwent pH-shifting towards alkaline pH (pH was firstly adjusted to 12, remained at pH 12 for 90 min, then readjusted to 7) before the collection of supernatant for analysis by gel chromatography. TSK-Gel g2000WXL (7.8 mm×300 mm, 5 μm) gel chromatography column was used, with the mobile phase being 30% acetonitrile (containing 0.1% trifluoroacetic acid, volume fraction), flow rate being 0.5 mL/min, wavelength being 220 nm, column temperature was 25 ℃, and injection volume being 10 μL. Calibration curves were established between the logarithm of molecular weight (lgMW) and retention time of the 7 protein standards, and the data were processed by the GPC software. The linearity of this method for the determination of peptide molecular weight distribution in FSMP was 0.994 5 and the precision was 0.26%~1.29%. A total of 29 batches of 9 brands of FSMP products were tested by this method. The results showed that the amino acid-based formula had more than 97.48 wt.% of components smaller than 500 u, whilst the extensively hydrolyzed protein formula contained more than 98.57 wt.% of peptides smaller than 3 000 u. The peptide molecular weight distribution of partially hydrolyzed protein formula varied with different brands. The alkaline pH-shifting can significantly improve the solubility of the partially hydrolyzed protein formula, which is conducive to exhibiting fully the whole picture of peptide in the formula. The pretreatment of this method is simple. This method shows good repeatability and stability, and can be used for the analysis of peptide distribution in the FSMPs.
ZHENG Mengdi , WANG Mingluo , YU Jiaqi
2025, 41(4):341-348. DOI: 10.13982/j.mfst.1673-9078.2025.4.0225
Abstract:ITS2, matK, and PsbA-trnH molecular markers were used to identify 13 common aromatic plants, including Ocimum basilicum and its relatives, Ocimum americanum, Ocimum gratissimum, Ocimum tenuiflorum and Origanum vulgare, Mentha canadensis, Mentha spicata, Elsholtzia ciliata, Agastache rugosa, Nepeta cataria, Melissa officinalis, Rosmarinus officinalis, and Thymus mongolicus, to provide a more scientific method for rapid and accurate identification of medicinal and edible aromatic plants. The ITS2, matK, and PsbA-trnH sequences of each species were downloaded from GenBank. The sequence alignment, genetic distance calculation, and neighbor-joining (NJ) phylogenetic tree construction were performed using MEGA7.0 software. The parallel neighbor-joining (PNJ) evolutionary tree was also constructed in combination with the secondary structure of ITS2. The results showed that the maximum intraspecific genetic distance of ITS2 was 0, and the minimum interspecific genetic distance was 0.070. The maximum intraspecific genetic distance of matK was 0.000, and the minimum intermediate genetic distance was 0.002. The maximum intraspecific genetic distance of the PsbA-trnH sequence was 0.000, the same as the minimum interspecific genetic distance. Simultaneously, according to the results of the NJ phylogenetic tree, ITS2 and matK barcodes can distinguish all species, with each species forming a distinct clade, clearly separable from other species. PsbA-trnH could distinguish plants at the genus level but failed to distinguish Ocimum basilicum from the closely related species Ocimum americanum. Therefore, the differential effect of the three molecular markers was as follows: ITS2 was the best, matK was the second, and PsbA-trnH was weak. Thus, ITS2 was suggested for the identification of 13 medicinal and edible spice plants in this study, providing a scientific basis for the traceability of spice origins and ensuring safety in food and pharmaceutical applications.
DENG Hang , ZHANG Kexin , CHEN Shaoqin , WU Shelian , CHEN Siyu , HUANG Xiaoning
2025, 41(4):349-358. DOI: 10.13982/j.mfst.1673-9078.2025.4.0202
Abstract:A method was developed for the determination of residues of six disinfectants, dodecyl dimethyl benzyl ammonium chloride, tetradecyl dimethyl benzyl ammonium chloride, benzyl dimethyl hexadecyl ammonium chloride, dodecyl trimethyl ammonium bromide, didecyl dimethyl ammonium chloride, and tetra butyl ammonium hydrogen sulfate, in goat milk using HPLC-MS/MS. Each sample was dissolved in hot water, extracted by ultrasonication followed by protein precipitation with acetonitrile, and separated using sodium chloride. Purification was performed using a Prime HLB SPE column before separation on a Hypersil GOLD C18 chromatographic column (100 mm×2.1 mm, 2.1 μm). Detection was conducted using electrospray ionization (ESI+) in selected reaction monitoring mode. Quantification of non-skimmed and skimmed goat milk powder samples was conducted using an external standard method specific to each blanked matrix type. The results demonstrated excellent linearity (correlation coefficients >0.999) within the concentration range of 0.01~5.0 μg/L for all six disinfectants, with detection limits (S/N≥3) and quantitation limits (S/N≥10) determined as 0.05 μg/kg and 0.10 μg/kg, respectively. Spiked recovery tests using goat milk powder samples yielded recoveries ranging from 97.07% to 105.6%, with relative standard deviations (n=6) between 0.987% and 4.576%. This method is highly sensitive, simple, and accurate for quantifying six disinfectant residues in goat milk powder, meeting the requirements for detection.
2025, 41(4):359-372. DOI: 10.13982/j.mfst.1673-9078.2025.4.0146
Abstract:Nitrite is one of the most commonly used food additives, which imparts better flavour, texture and aroma to foods, preserves the reddish-pink colour of meat and prevents the risk of bacterial contamination of cured meat. However, the misuse and potential toxicity of nitrite pose a great threat to human health, so it is particularly important to develop effective and reliable methods for the detection of nitrite. Carbon-based nanocomposites have shown great potential in the field of electrochemical sensors due to their many excellent properties. In this paper, the mechanism of carbon-based nanocomposites for electrochemical detection of nitrite is introduced, the research results of carbon-based nanocomposites as electrocatalysts in nitrite sensing and detection were overviewed in different dimensions, the problems and challenges of electrochemical sensors of carbon matrix nanocomposites in nitrite analysis and detection are proposed, and finally, the future development trend of these materials is prospected.
WANG Ying , ZHANG Zhifeng , REN Jingnan , FAN Gang , LI Mingzhe
2025, 41(4):373-381. DOI: 10.13982/j.mfst.1673-9078.2025.4.0348
Abstract:Sea buckthorn is a medicinal and food homologous plant, and its fruit is rich in active ingredients, mainly including vitamins, flavonoids, phenolic acids, polysaccharides, fatty acids, minerals and proteins. Studies have shown that sea buckthorn plays an important role in antioxidant, anti-aging, anti-tumor, hypoglycemic, immunomodulatory, intestinal flora-improving, cardiovascular diseases-alleviating, anti-inflammatory and muscle-building processes, and has a very broad application prospect in food, skin care products and pharmaceutical industries. In recent years, sea buckthorn has become the focus of research by scholars at home and abroad. However, there is a lack of systematic research on the active components and physiological functions of sea buckthorn. In this paper, the active ingredients, functional properties and application status of sea buckthorn reported in the domestic and foreign literature were systematically reviewed, aiming to provide a theoretical basis for the comprehensive development and utilization of sea buckthorn.
LI Minglu , LIANG Feiyan , LIU Huawen , XIN Lina
2025, 41(4):382-395. DOI: 10.13982/j.mfst.1673-9078.2025.4.0264
Abstract:The presence of veterinary drug residues in animal-derived foods is an important factor affecting food safety, industrial safety, and international trade barriers. In view of the safety issue related to the veterinary drug residues in animalderived food, countries and organizations around the world have conducted extensive research, formulated corresponding regulatory requirements from a variety of fields, and innovatively developed veterinary drug production, processing and detection technologies, aiming to effectively solve the food safety problem of veterinary drug residues in the fields of veterinary drug research and development, animal production and breeding, supervision and control. Supervision and control represent the key link and important means to solve the safety issue related to the veterinary drug residues in animal-derived food, and the factors affecting the outcome of supervision and control mainly involve aspects such as laws and regulations, variety and scope, inspection and testing, and risk analysis. This article compares, summarizes and discusses the regulatory standards, varieties invovled, pre-treatment methods, analysis and testing techniques, and evaluation methods that affect the supervision and control of veterinary drug residues in animal-derived foods, in order to provide a reference for improving the supervision and control system of veterinary drug residues in animal derived foods and better addressing the food safety issues related to veterinary drug residues.
Editor in chief:李琳
Inauguration:现代食品科技
International standard number:ISSN 1673-9078
Unified domestic issue:CN 44-1620/TS
Domestic postal code:46-349